Shrimp Lo Mein

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Packed with flavor, this shrimp lo mein recipe has tender juicy shrimp, veggies, and egg noodles in a simple sauce.

We love to make our own stir-fries at home to keep things fresh and healthy!

A pan of shrimp lo mein garnished with green onions on a wood cutting board

What Is Shrimp Lo Mein?

The difference Lo Mein vs. Chow Mein is the noodles. While the dishes are fairly similar, there are some difference. Chow mein noodles are typically fried while lo mein noodles are steamed.

We add in shrimp because it tastes great and it’s so quick and easy to make but of course this can be made as a chicken lo mein or even just veggies!

This recipe is perfect for hectic dinners, it only takes about 30 minutes!

ingredients for Shrimp Lo Mein on cutting board


This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don’t have any on hand, spaghetti will work just fine.

SHRIMP Use raw, peeled and deveined shrimp, medium-sized with the tails removed. If using frozen shrimp, run under cold water to thaw before adding to the saucepan.

VEGGIES Fresh coleslaw mix, red peppers, and yellow peppers add some color to this dish! Try zucchini, baby corn, chopped spinach, or mushrooms to mix it up a bit!

SAUCE It’s so easy to make! Soy sauce, hoisin, brown sugar, and sesame oil are mixed with water to create this sweet & savory sauce!

Optional toppers:  Try chopped peanuts, fresh bean sprouts, chopped basil or cilantro, and a sprinkle of red pepper flakes! Don’t forget sambal or sriracha for a spicy kick!

Stir fry ingredients in a skillet with a bowl of shrimp on a white napkin

How To Make Shrimp Lo Mein

Anyone who can cook noodles can make their own shrimp lo mein right at home!

  1. Prepare sauce and cook noodles
  2. Lightly saute the seasoned shrimp just until pink and remove from the pan.
  3. Add oil to the pan and saute peppers and coleslaw, add garlic and ginger.
  4. Return shrimp to the pan with sauce. Heat and add noodles. Serve hot.

pouring sauce over shrimp and vegetables to make lo mein

Tips For Making Shrimp Lo Mein

  • Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
  • Barely cook the shrimp in the saute pan because it will cook further once it’s added back in the final step. Just get them lightly pink.
  • Also, don’t forget that shrimp lo mein makes a great next-day lunch for work or school! Just reheat and serve!

A close up image of shrimp lo mein with vegetables in a pan

Stir Fry Favorites

Did you love this Shrimp Lo Mein? Be sure to leave a rating and a comment below! 

A pan of shrimp lo mein with vegetables and noodles garnished with green onions
4.95 from 36 votes
Review Recipe

Shrimp Lo Mein

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Shrimp Lo Mein is chock full of fresh veggies and shrimp, with a sweet & savory sauce!


  • 4 ounces dry egg noodles or ramen noodles (seasoning packets discarded), or 8 oz fresh egg noodles
  • 1 tablespoon vegetable oil
  • 8 ounces medium shrimp peeled and deveined, tails removed
  • 4 cups coleslaw mix or finely sliced cabbage
  • ½ red or yellow bell pepper sliced
  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic minced


  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil

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  • Combine sauce ingredients in a small bowl and set aside.
  • Cook noodles according to package directions. Drain well, do not rinse.
  • Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
  • Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
  • Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.

Recipe Notes

This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don't have any on hand, spaghetti will work just fine.
Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
Cook the shrimp just until pink in step 3. It will cook further once it’s added back in the final step.
Store leftovers in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave or in a saucepan until heated through. 

Nutrition Information

Serving: 0.25of the recipe, Calories: 248, Carbohydrates: 30g, Protein: 17g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 167mg, Sodium: 925mg, Potassium: 287mg, Fiber: 3g, Sugar: 6g, Vitamin A: 552IU, Vitamin C: 47mg, Calcium: 123mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian
close up of Shrimp Lo Mein with writing
Shrimp Lo Mein with a title
close up of Shrimp Lo Mein in a frying pan with a title and another photo of sauce being poured over top of shrimp and vegetables
Shrimp Lo Mein in a pan with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


    1. It was really good but could use more veggies like sugar snap peas and bean spouts and maybe fish sauce4 stars

  1. I made this last night and it was a huge success – I had pad of noodles and half a bag cole slaw mix that I did not use and decided to cook that so that I could have left overs the next day. That was the ONLY way to ensure that I got some the next day. I am sure that hubby will be asking me to make this again, which I gladly will cause it comes together so quickly. I can’t wait to try this with my grandchildren. They ALL love shrimp and it is a quick meal to prepare. Thanks for sharing!5 stars

  2. Loved this! Added thinly sliced celery, matchstick carrots, onions and used purple cabbage instead of coleslaw mix. Outstanding!5 stars

  3. So, so easy and good! Didn’t have cabbage so I substituted zucchini. I made a double batch, but tripled the sauce. Added a shake of red pepper flakes at the end…perfection!!!5 stars

  4. This recipe was great I just have to figure out how to keep the dish from drying out and yes next time I will not add in the brown sugar the hoisin sauce is sweet enough but it is a Must Try Dish

  5. I love the sauce it’s become my go to stir fry sauce, so simple yet so good. Tonight I substituted oyster sauce for the hoisin and swapped shrimp for chicken! The first time I thought was slightly dry this time better!4 stars

  6. Delicious and simple to make. I omitted brown sugar because the hoison was sweet enough. Thumbs up for this one.5 stars

  7. Hi Holly, I wanted to make the shrimp lo Mein recipe this week but have a question. If using Ramen noodles, how many packages? Your picture shows 3 but wanted to make sure. Thanks! Can’t wait to try this week.

    1. The noodles pictured are egg noodles. If using ramen noodles, two 3oz packages should be enough.